Butter Chicken

One of the most popular punjabi dishes and my personal favourite.



Ingredients:

• Chicken cut up into pieces - 1 whole
• Tomatoes (blended) - 2 nos.
• Onions chopped - 2 nos.
• Ginger-garlic paste - 1 tbsp
• Cashew nuts (made into a paste using water) - 15 nos.
• Butter - 2 tbsp
• Thick cream - 3 tbsp
• Chili powder - 1 tsp
• Oil
• Tandoori masala - 1 tbsp
• Garam masala - 1/2 tbsp
• Lime juice - 2 tbsp
• Cumin powder - 1/2 tsp
• Yogurt - 5 tbsp
• Salt to taste
• Cilantro for garnishing

Method:

• First marinate the chicken in tandoori masala, garam masala, lime juice, cumin powder and yogurt for one hour.
• Now heat oil in a pan and fry the chicken for 10 minutes.
• Remove the chicken and keep aside.
• In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.
• Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
• Add the butter, cream and chicken. Mix well and cook until it is done.
• Garnish with cilantro and add a cube of butter on it.

Extra:

• You can also add some sugar if you want it sweet in taste.
• Make fine slits in the chicken before marination.